You may be put off by the sound of zucchini in a sweet muffin, but then don't forget about carrots and carrot cake... These muffins are incredibly good and moist, and not too sweet. You could of course ice them for a special occasion, but I don't think that's necessary here.If you like the idea of some «crunch» you can add a handful of chopped walnuts or other nuts, but since my youngest stops eating as soon as he sees a nut, I chose to leave them out...But there's a bonus: the kids get a little vegetable dose - and they think they're just lucky to have cake ;)

Preheat oven to 170 F/325 F.Line a 12-hole muffin tray with paper cases.Put the eggs, sugar and oil into a bowl and whisk until everything is well combined. (You can use an electric hand mixer or an electric mixer with a paddle attachment, but for this recipe you could just as well whisk by hand.)Add the yoghurt and vanilla, whisk some more.Sift in the flour, baking powder and cinnamon, mix until everything is combined.Add the grated carrot and zucchini, give it a good stir.Divide the mixture between the paper cases, bake in the oven for about 25-30 minutes until deep golden.Leave the muffins to cool slightly in the tray before turning ot onto a wire rack to cool completely.